Chorizo and Quinoa Stuffed Acorn Squash
This Chorizo and Quinoa Stuffed Acorn Squash is easy, super versatile and makes for an incredible weeknight dinner—plus, it’s fancy enough to serve at a dinner party. We’re just roasting an acorn squash and stuffing it with chorizo (in this case a vegan version!), quinoa and kale for a flavor bomb!
This vegan chorizo I use here is Trader Joe’s Soyrizo. Find it in the meat case next to the sausages. I always pick one up when I’m in TJ’s—then cut it into thirds and freeze to use whenever we need it! It’s packed with yummy chorizo flavor to liven up whatever’s on the menu—it’s beautiful in breakfast egg casserole, tacos, potato hash, chili, and probably tons of stuff I haven’t tried!
Speaking of, I LOVE talking to people about their Trader Joe’s shopping lists. Everybody has different “must-haves” on their list and it always amazes me how that little store can carry so many things that I’ve never heard of. Everytime I go, I buy Sweet Potato Tortilla Chips, Bacon Vinaigrette, Spanish Olive Oil Spray, Unexpected Cheddar and Cheddar with Truffles. Then, of course, I fill the rest of my basket with a random assortment of things I “don’t need”, but rarely end up regretting it!
Next time TJ’s comes up in conversation (as it so often does!), ask what their go-to, must-have, can’t-live-without stuff is. I promise there will be some stuff you haven’t tried before! So much fun.
Back to the stuffed acorn squashes: the presentation looks like you slaved away in the kitchen for hours, but really, it couldn’t be easier. While the squash is roasting, cook up some quinoa, brown the chorizo with some onions and kale. And that’s it!
- 1 acorn squash
- 1 teaspoon olive oil
- 4 oz. soyrizo or ground chorizo
- 1/3 cup quinoa
- 1/2 small onion diced
- 2 cups kale tightly packed with stems removed + leaves chopped.
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- sour cream optional
- cilantro optional
Preheat the oven to 425º F. Cut the squash in half and remove all the seeds (save them to roast—I always forget to do this!). Place the squash cut side up in a baking dish. If squash doesn't sit flat, cut off a bit of the bottom to allow it to lie flat. Drizzle with olive oil and sprinkle with just a pinch of salt and pepper. Roast for 35-40 minutes until fork tender.
When squash in the oven, cook the quinoa. Rinse the quinoa and place in a small pot with 2/3 cup of water. Bring to a boil, then lower to a simmer. Cover the pot and let cook for 10 minutes until all water has disappeared.
In a saute pan, add the soyrizo or chorizo. If in link form, remove the casing and crumble. Cook over medium heat for 5 minutes. Toss in the diced onion and cook another 5 minutes until onion is soft and chorizo is browned.
Add the chopped kale to the chorizo mixture and let it soften for 3 minutes. Toss the chorizo-kale mixture into the cooked quinoa. Add in the oregano, cumin, crushed red pepper and salt and stir.
Remove squash from the oven and stuff high with filling. Top with sour cream and cilantro, if desired!